YIELDS 2 CUPS • PREP TIME: 10 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGETARIAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
Tzatziki is my ultimate favorite dipping sauce. I frequently prepare it for my husband and kids to have a delicious, well-balanced dip available, and use the yogurt container to reduce cleanup. This tzatziki sauce is creamy, fresh, and cooling. The grated cucumber adds a refreshing note alongside the citrus-y lemon juice, lemon zest, and grassy fresh dill.
1 medium cucumber, grated
Juice and zest of 1 large lemon (3 tablespoons lemon juice and 1 teaspoon lemon zest)
1 tablespoon fresh dill, minced
1 teaspoon freshly ground black pepper
2 cups 0, 1 or 2 percent plain Greek Yogurt
1
.
Place the grated cucumber in a paper towel and squeeze to drain out the water.
2
.
In a medium mixing bowl or yogurt container, combine the cucumber, lemon juice, lemon zest, dill, pepper, and yogurt and stir until the ingredients come together. Store in the refrigerator for up to 5 days.
FLAVOR TIP:
For the flavors to marinate and deeply develop, tightly cover and refrigerate for 4 hours or overnight. Mix well when ready to eat.
Per serving (½ cup):
Calories: 74; Total fat: <1g; Saturated fat: <1g;
Cholesterol: 6mg; Sodium: 44mg; Potassium: 244mg; Magnesium: 20mg; Carbohydrates: 6g; Sugars: 4g; Fiber: <1g; Protein: 12g; Added sugar: 0g; Vitamin K: 10mcg